Bulgarian pepper for the winter in honey filling. Recipes for hot peppers with honey for the winter

canned pepper This is a great winter snack. It is salty, spicy and even sweet. And on the website of Yulia Vysotskaya they offer to prepare pepper with honey for the winter. Such a seaming has an unusual, sweet and sour taste and unique honey aroma. But its main advantage is that it is quite simple. Honey is a very good preservative, so this recipe you can do without sterilization of the container. We invite you to try this unusual appetizer. Delicious peppers in honey filling are even easier to cook - our detailed recipes with photos and videos.

Pepper in honey "Lick your fingers"

Ingredients

Servings: - + 60

• Sweet pepper 6 kg
• honey 200 g
• water 1.5 l
• vinegar 200 g
• salt 8 art. l.
• sunflower oil 8 art. l.
• Bay leaf 14 pcs.
• black peppercorns 30 pcs.
• garlic 1 PC.

per serving

Calories: 51 kcal

Proteins: 0.99 g

Fats: 2.40 g

Carbohydrates: 6.02 g

50 min. Video recipe Print

Wash the jars and pepper thoroughly. Remove seeds from vegetables and cut into 4 wedges. Remove the husk from the garlic and chop it into thin slices.

Put the water to boil. Add honey, oil. Salt, pepper. lower the bay leaf, pour in the vinegar. Throw the pepper pieces into the marinade. Boil 7 minutes.

Scoop out the contents of the pan with a slotted spoon and put it in dry jars. Sprinkle garlic on top of each layer.

Heat the marinade until it boils again. Pour the pepper so that the liquid protrudes 1 cm above the vegetables. Roll up the jars. Turn over and wrap.

Advice: If you are worried about blanks without sterilization, follow the simplified procedure. At the beginning of work, pour boiling water over the jars, putting them in each metal spoon.

Sweet Peppers with Oil and Garlic

Time for preparing: 35 minutes

Servings: 16




The energy value

• calorie content - 98.55 kcal;
• proteins - 0.97 g;
• fats - 6.27 g;
• carbohydrates - 9.15 g.

Ingredients

• sweet pepper - 2 kg;
• honey - 200 g;
• water - 0.5 l;
• sunflower oil - 200 ml;
• salt - 50 g;
• vinegar - 60 g;
• garlic - 4 cloves;
• bay leaf - 2 pcs.;
• hot chili- 2 pcs.

Step by step cooking

1. Wash the soda cans.
2. Put the water to boil. Peel the pepper, cut it. Boil in boiling water for 5-7 minutes. Catch with slotted spoon.
3. In the same saucepan add salt, honey, oil and vinegar. Throw pepper into it when the marinade boils. Boil 4-5 minutes.
4. Put hot chili at the bottom of seaming containers. Send the bay leaf and garlic there. Take out Bell pepper from the pan and arrange in jars. Pour in boiling marinade. Screw on the lids. Turn over and wrap until cool.

Advice: recipes with honey can be varied by adding a spoonful of dried basil, a pinch of cinnamon or nutmeg.




Try this original blank- this is a real yummy that will never get bored. It is well kept room temperature. If you wish, you can not cut the pepper, but close it whole or choose colorful vegetables to make the appetizer look even more attractive. Use our recipes and make sure that closing honey pepper for the winter is very easy!

Handmade blanks never go out of fashion. They bring variety to the daily diet in winter period. The main advantage is naturalness. Classic recipes involve pickling cucumbers and tomatoes. You can make more refined blanks, for example, cook peppers in honey filling for the winter.

Honey acts as a natural preservative. It not only protects the workpiece from the reproduction of microorganisms, but also gives a sweetish taste and aroma to the main product.

For tasty and fragrant dish it is important to choose fresh natural honey. If this is not the case, candied one is also suitable, which is successfully heated in a water bath. Most importantly, do not bring it to a boil, as this will lead to the loss of useful properties.

What dishes to serve pepper in honey filling

This preparation is in perfect harmony with many dishes. It can be submitted to mashed potatoes with garnish. To porridge with gravy as a salad. It also harmonizes perfectly with meat dishes and snacks. Can be added to winter salads, pizza, snack pies. Yes, and use as an independent snack.

Pepper with honey filling for the winter is a universal preparation that will decorate not only the everyday table, but also the festive one.

Choosing the Right Pepper Variety

In order for vegetables to turn out juicy and fragrant, it is important to choose the right variety. The fruits should be ripe, juicy and fleshy. Before cooking, it is important to discard sluggish and spoiled specimens. If you want to add bright colors to winter weekdays, peppers are chosen in different colors.

Attention should be paid to the following varieties:

• Vanguard - a variety that brings a good harvest and large fruits. The vegetable has thick walls and a fleshy texture.
• Adept refers to early ripe varieties. If you choose this variety, then pepper preparations will decorate the shelves very first. Fruits in the form of a cube with a bright color and glossy structure. Fruit weight reaches 120 g. The walls are thick, so this variety is most often used for harvesting.

• Bogdan - also refers to early varieties. When planting this species, the crop is obtained early, and the bushes bear fruit for a long time. Thick walls allow you to ideally retain their shape and practically not deform. The harvest looks sunny, as the fruits are yellow.
• Ideal - the name speaks for itself. Small-sized fruits weighing up to 150 g are suitable for making salads, adjika and preparations for the winter. The variety is early. A positive point is the sweetish sugary taste.
• Amber has orange massive fruits. It ripens early and gives a rich harvest. Used both raw and processed.

Delicious recipes for the winter

There are many recipes for peppers. When choosing a method, you need to build on your personal tastes and preferences.

Classic finger lick recipe

To prepare lecho in honey marinade you will need the following products:

• main product - 2.5 kg;
• tomatoes - 2.5 kg;
• sunflower oil - 150 g;
• sugar - 2 tbsp. l.;
• salt - 1 tbsp. l.;
• honey - 1 l;
• peppercorns - 5 pcs.;
• vinegar - 1 tbsp.

Cooking method:

• Rinse the vegetables under running water and allow to dry.
• Remove the skin from the tomatoes. To do this, cut the skin at the base crosswise. Dip for a few seconds in boiling water. After this treatment, the skin is easily and quickly removed.
• Grind tomatoes: using a meat grinder or blender.
• Add oil, salt, sugar, honey to the puree mass.

• Boil for 15 minutes.
• Remove stems and seeds from peppers. Cut into suitable pieces: squares, rings, sticks.
• Add pepper and seasonings to the boiling puree.
• Boil twenty minutes.
• The last to add vinegar and let it boil for 5 minutes.
• After that, distribute into pre-prepared jars and seal tightly.

Ingredients:

• hot pepper;
• honey - 2 tbsp. l.;
• Apple vinegar- 1 tbsp.;
• salt - 1 tbsp.

Cooking method:

1. The marinade consists of components that, at first glance, do not combine well with each other.
2. Fill the jar with pre-washed and dried pods.
3. The components of the marinade are designed for one liter jar of pepper. Mix all the ingredients and wait for the salt to dissolve.
4. Pour marinade over vegetables and cover. nylon cover.
5. The workpiece is stored in the refrigerator.

Pickled Bulgarian

To prepare sweet peppers in honey filling, you will need the following ingredients:

• bell pepper- 1 kg;
• honey - 5 tbsp. l.;
• water - ½ st.;
• vinegar - ½ tbsp.;
• sugar - 1 tbsp. l.;
• salt - 1 tsp;
• sweet pepper.

Cooking method:

• Add all the components of the future liquid to the container and boil.
• Reduce the heat and let it simmer.
• Place all the ingredients for the marinade in a deep container and, stirring, bring to a boil over low heat.
• Wash the main vegetable. Discard damaged and spoiled fruits. Remove stems and seeds.

• Boil the filling for 5 minutes and add pepper, wait for the moment of boiling and reduce the heat.
• Cook over low heat until the pepper has lost its original color.
• Pre-prepare the jars in any convenient way.
• Using a slotted spoon, remove the vegetables and distribute them among the jars, two centimeters short of the top.
• Distribute the marinade and seal tightly.
• Remove for further storage in the cellar or basement.

In fragrant marinade with honey and cinnamon

The gourmet yummy that comes from blending flavors and spices makes the pepper preparation gourmet.

List of ingredients:

• hot pepper - 2.5 kg;
• vinegar 6% - 0.5 l;
• honey - 1 tbsp.;
• sunflower oil - 350 ml;
• garlic - 2 cloves;
• salt - 20 g;
• cinnamon and bay leaf.

Cooking method:

1. Cut the peeled pods into portions.
2. The remaining ingredients, stir and boil. Boil 10 minutes.
3. Introduce the main product and boil for 5 minutes.
4. Distribute in sterilized containers and fill to the top with marinade.
5. Sterilize 40 minutes.
6. Screw on the lids.

In honey-oil marinade

Blanks with the addition vegetable oil the most common.

Required Ingredients:

• pepper - 2.5 kg;
• sunflower oil - 1 tbsp.;
• vinegar - 1 tbsp.;
• honey - 100 g;
• salt - 1 tbsp. l.;
• spices to taste.

Cooking method:

• Disinfect jars and lids in your favorite way.
• Put a few black peppercorns and a bay leaf in each container.
• Rinse the main product, sort and remove seeds. Divide into three parts and fold into a pyramid.
• In a stainless steel bowl, mix all the remaining ingredients for the marinade.

• The filling liquid should boil for ten minutes.
• Fill the containers with pepper and pour boiling marinade.
• The workpiece in the jar must be boiled in water for fifteen minutes.
• Seal hermetically.
• Store in a cool place.
• If desired, small tomatoes can be added to the preparation. They will add originality to the dish and acquire a sharp taste.

"Five Minute"

To make the blank bright and colorful, the main product must be selected in different colors: red, yellow, orange, green.

Required products:

• pepper - 1 kg;
• vinegar - ½ tbsp.;
• water - 1 l;
• sugar - ½ tbsp.;
• vegetable oil - ½ tbsp.;
• salt - 1.5 tbsp. l.;
• favorite spices and herbs.

Cooking method:

1. Wash the main product. Remove stems and seeds and cut into portions.
2. Make a marinade by mixing the above products, pour the pepper with the resulting liquid.
3. Boil the workpiece and cook over low heat.
4. Boil no more than five minutes. After that, distribute over the prepared container and cork.

Canned hot pepper without sterilization

Conservation raw vegetables and fruit does not pass without product sterilization. According to this recipe, you can save time and roll peppers quickly and without special efforts. In this case, the workpiece will be stored for a long time.

Required Ingredients:

• main product;
• water - 2.5 tbsp.;
• salt - 2 tablespoons;
• sugar - 3 tablespoons;
• vinegar - 0.5 tbsp.;
• spices to taste.

pickling process:

1. Rinse the vegetables, cut off the dry part, but without affecting the tail.
2. Arrange your favorite spices in jars after processing. After that, lay the pods compactly.
3. Fill containers with boiling water and let steep.
4. After that, pour and boil again, adding sugar and salt.
5. Repeat the procedure again, adding vinegar after boiling. Pour the workpiece to the very top and cork.
6. Allow to cool slowly.

Preservation storage methods

Ideal temperature regime for conservation - 2-5 degrees. Dry, cool dark rooms are best suited for storage. Cellars and basements correspond to these parameters.

If the blanks were created in compliance with all the rules of canning, then they can be stored hermetically sealed even at home. It is important that they stand away from household appliances that emit heat. After all, high temperature provokes the development of pathogenic flora, and the workpieces can deteriorate.

Blanks under nylon covers are stored in a refrigerator or cellar. Some housewives manage to keep the container on the balcony. This method can be used when the room does not freeze through in winter. After all, low temperatures lead to the bursting of cans and damage to the blanks. For storage on the balcony, it is necessary to build special boxes, which consist of wood and foam. Additionally, they can be insulated with foil insulation.

Hermetically sealed products can be stored for 2 years. Products under a capron cover 6-8 months.

One of the most delicious ways preservation of bell pepper for the winter is its pickling. By adding one or another component, the workpiece can turn out spicy, sweet or sweet and sour, soft or crispy. This is what we will do today - we will marinate both Bulgarian sweet and spicy.

Pickled peppers for the winter: a simple recipe

The easier the dish is prepared, the better, the more various manipulations with the jars and with the vegetables themselves, the more likely it is that we will completely abandon the cooking recipe and look for something simpler. This option is one of my favorites, I often cook according to this recipe even in the evening, after work. It takes a minimum of time, and the result is a very savory snack. Whoever likes it spicier, then the chili in the recipe should not be cleaned of seeds - it will turn out piquant. Ideally, you need to take red bell pepper and ripened chili, but if you have Green pepper, which is called technical ripeness - it is advisable to take unripe chili fruits so that their colors match. Then the color of the snack in the jar will be amazing.

For easy cooking we need the following ingredients.

Vegetables and greens:

• Bulgarian pepper - 1.5 kg;
• greens (cilantro, parsley, green basil) - 1 large bunch each;
• dill - 2 large bunches;
• garlic - 20 medium-sized cloves;
• chili - 1 medium.

For marinade:

• water - 1.5-1.8 l;
• salt - 1.5 tbsp. with tubercle;
• sugar - 3 tablespoons;
• vinegar 9% - 5 tablespoons;
• black peppercorns - 5-8 pcs.;
• refined vegetable oil - 75 ml.

How to pickle peppers for the winter in jars

Preparing this preparation is easy and simple. The green layer can be anything - you can add only dill, or diversify it with parsley, tarragon or purple basil.

Bulgarian sweet pepper marinated for the winter with honey

A simple recipe that I want to offer you today is a sweet pepper that is preserved with honey. It is not quite ordinary, because it is added to the marinade sweet ingredient. But this only has a positive effect on taste qualities snacks. This option will not only decorate your table, but also make dinner much tastier. If you don’t know what to serve at the table, then uncork winter preparations and surprise guests with the variety of your preservation.

What do we need:

• 1 kg of sweet pepper;
• 700 ml of water for the marinade;
• 70g vegetable oil;
• 1 tbsp salt;
• 3 pcs. dried cloves;
• 4 tablespoons honey;
• 50g of table vinegar;
• 4-5pcs peppercorns.

How to cook pickled peppers for the winter

Hot pepper marinated with honey

By tradition, in many families they only roll up for the winter classic recipes. On the one hand, this is good, tasty and healthy, but do not forget that there are still a lot of recipes that are no less tasty, and the preparations from them are so original that you regret that you did not think of trying to cook like this before. Peppers are ideal for winter canning, and not only sweet, but also spicy. Consider today a recipe for hot peppers for the winter, marinated with honey. The appetizer will immediately attract all lovers of spicy. But due to the fact that honey will be used, the taste will soften a little and not only men, but also women can eat it. As a rule, the weak half of humanity prefers delicate snacks with a spicy taste, so today we will cook it.

The Caucasian table is rarely complete without spicy vegetables and sauces, so it is possible that today's recipe came to us from the Caucasus. Chili is sold in both red and green, you can use both types or one of them for preparations. Today we bought both red and green chilies, so the canned jar will turn out elegant and attractive. For harvesting, in addition to us, we still need a standard set of products: sugar and 9% vinegar.

Grocery list:

• 500g hot chili pepper;
• 100g sugar;
• 200-250g 9% vinegar;
• 2 tablespoons honey.

How to make hot peppers with honey for the winter

Hot pepper for the winter in the marinade

This is not only a hot snack, but also a great addition to any side dish or meat dishes. If you like to fry kebabs, then, well, you can’t do without this accompaniment: hot meat from a fire and hot peppers are a masterpiece of culinary art, so be sure to use the recipe and marinate chili for the winter. In addition to being marinated, it is also salted, boiled and even fried. Which cooking method to choose is up to you, and today we present to your attention a simple recipe that will help you prepare hot peppers in jars to store them all winter. On occasion, you can always uncork savory snack, set the table and call friends. You can use any hot pepper for the recipe, it also comes in different colors: red and green, both are good, and when they are used together for preparations, a bright combination of colors is obtained that excites the appetite. Many are accustomed to rolling up cucumbers and tomatoes for the winter, let's break the boundaries, experiment a little in the kitchen, and get a result that will please us. If you like spicy and hot dishes if you don’t care, then be sure to pay attention to today’s recipe.

Recipe Ingredients:

• 200g hot pepper;
• a few sprigs of parsley or celery;
• 3-5 pcs. peppercorns;
• 1.5 tbsp 9% vinegar;
• 1 tsp vegetable oil;
• 0.5 tsp salt;
• 1 dill umbrella;
• 1 clove of garlic;
• 200g of water.

Canned hot peppers

Such a bright preservation will not only diversify your table, complement any feast, but also decorate it with its bright appearance.

The end of summer and the beginning of autumn are associated with many hostesses. It is during this period that vegetables are available in in large numbers at minimum prices. And someone is even more lucky - the harvest is homemade, grown on their own and labors, preparations from such vegetables are special. Well, we have deviated a little from the topic, we suggest you make a sunny preparation - pepper in honey filling for the winter. It's so delicious that once you try it, you'll want to make it every year. This pepper has a sweetish taste with subtle sour notes. It just goes well with meat dishes, poultry. Also, this pepper can be used when baking pizza, open pies, cooking cheese salads and much more.

- sweet meaty pepper
- water - 1 l
- honey - a glass
- apple cider vinegar - 1/2 cup
- salt - a pinch.
Note: 200 ml glass.
Cooking process




We prepare the peppers first - we choose fleshy varieties, thick-walled, with a sweet taste. We clean the peppers from seeds and soft partitions, rinse the peeled pepper halves under water, dry with a kitchen towel. Cut the pepper into strips or a strip / cube. Put the pepper in a bowl, set aside for a while.




Now we take honey, filtered water, apple cider vinegar and salt. Vinegar we use only apple, and only natural. Ordinary table vinegar it does not fit here, it will only spoil the whole workpiece with its pungent smell and taste. So, bring the liquid components to a boil.




We lower the peppers, leave for a few minutes, so that they steam a little.




While the peppers are preparing for the next process, let's take care of the jars - we wash them thoroughly, sterilize them over steam or in the oven.




Now we put peppers in each jar with a spoon, we put them tightly and tightly. Bring the marinade back to a boil, only bring it to a boil, but do not boil. Pour marinade over peppers.




For long-term storage be sure to use additional sterilization of the workpiece. Do not forget to cover the bottom of the pan with a thick cloth. Half-liter jars need to be sterilized for about 15-17 minutes, but for liter cans it will take at least half an hour. We begin to count down the time from the moment when the water in the pan begins to boil.




Carefully, with the help of pot holders, we take out the jars from the pan, immediately cork them with lids. We throw the lids into boiling water the day before, “cook” for about four minutes. We check the sealing, put the cans in a secluded place, always upside down and wrapping them in a “fur coat”. In a day, the pepper will cool down, now delicious pepper in honey filling, you can clean it in a cool place.




I also advise you to look at a simple recipe for cooking

In winter, when for real fresh vegetables and fruits on store shelves are a rarity; homemade preparations help to diversify the diet. Don't limit yourself to traditional pickled cucumbers and tomatoes - let your home buffet fill with unusual, gourmet snacks, such as bitter peppers marinated in honey.

Such a preparation for the winter will add an exquisite note to the simplest everyday dish, and a jar of hot bright red peppers in a golden honey marinade will become a real decoration. holiday table. simple recipes unusual snacks you will find in our article.

It is generally accepted that hot pepper snacks are an amateur dish. However, everyone should definitely try it at least once to understand how harmonious its tart, spicy and spicy taste is. The sweetness of honey, in turn, sets off the sharp taste of the vegetable, softens it and makes it more saturated.

This appetizer pairs perfectly with traditional soups(borscht, solyanka) and a variety of meat, poultry or fish dishes. The spicy aroma of bitter pepper awakens the appetite, and the natural bitterness stimulates the stomach.

However, it is worth remembering that such spicy dishes are not recommended for people with diseases. gastrointestinal tract(gastritis, ulcer, colitis, etc.)

Marinating hot hot peppers for the winter will not take much time: even if you are new to cooking homemade preparations, you can easily cope with their preparation. But remember: it is better to cook hot pepper dishes with rubber gloves to avoid skin irritation.

For the preparation of homemade preparations from pickled peppers and honey for the winter, both fresh and dried vegetables. In order for the dishes to acquire a truly unique taste and aroma, only natural honey should be used for their preparation.

Depending on what the recipe is, both fresh, liquid linden or flower honey, and crystallized honey, will do. If the season of liquid honey has already passed, but you want to treat yourself to an unusual snack, melt a little candied honey in a water bath - it will again acquire its viscous and plastic consistency.

Just do not heat it directly on fire: at temperatures above 46 degrees, honey irretrievably loses most of its beneficial properties.

Before starting preservation, bitter peppers must be thoroughly washed and dried with a towel, and also cleaned of seeds.

Spicy bitter chili peppers with vinegar and honey

A tart appetizer that combines bitterness and sweetness will help diversify meat dishes, giving them an exotic touch. The recipe is very simple! To prepare it, you will need:

• 2 kg of hot bitter small chili peppers;
• half a liter of boiled water;
• half a liter of table vinegar;
• 2 teaspoons of granulated sugar;
• 2 teaspoons of liquid natural (linden or flower) honey;
• 4 teaspoons of fine table salt.

We put peppers in a pre-prepared, sterilized glass container. Do not pack them too tightly: leave room for the marinade. Add sugar and vinegar to the water, bring the marinade over moderate heat to a boil.

Pour the chili peppers placed in jars with boiling marinade and immediately roll them up. Spicy appetizer is ready! Salting can be stored in the refrigerator or cellar all winter.

Multi-colored hot peppers in a cold honey-vinegar marinade

Another simple recipe canning pepper with honey, its advantage is the simplicity and speed of preparation.

For pickled multi-colored hot peppers, you will need:

• 3 kg of multi-colored bitter peppers;
• Candied honey;
• Table vinegar.

Washed, dried and peeled from the stalks and seeds, bitter multi-colored peppers are placed in glass jars, not trying to make it too tight.

The marinade for such an appetizer does not need to be boiled, its recipe is as simple as possible: add 2 full tablespoons of thick honey to a glass (200 ml) of vinegar, mix thoroughly and pour the blanks so that the marinade completely covers the pepper.

Such preservation does not require sterilization: the acid contained in vinegar and the natural bitterness of pepper are natural antiseptics that prevent the growth of bacteria. You can store blanks all winter not only in the refrigerator, but also in the cellar and even in a cool pantry.

Hot peppers in honey-oil marinade

Recipe for bitter pepper in honey-oil marinade for the winter:

• 3 kg hot bitter peppers (red or orange);
• 1/2 l sunflower oil;
• 1/2 liter of table vinegar;
• 0.4 kg of natural honey;
• 2 table. tablespoons of fine salt;
• Black peppercorns;
• Bay leaf.

At the bottom sterilized over steam glass jars put a few bay leaves and put 4-5 black peppercorns. Thoroughly wash the hot pepper, dry it, remove the seeds, and then cut it into three parts and put them into each other like a nesting doll.

In a deep bowl, mix oil, honey, vinegar and salt, bring the marinade to a boil over moderate heat and pour pepper over it. Preservation is standard: we sterilize for 10 minutes and roll up the jars. Canned peppers can be stored all winter in the refrigerator or cool pantry.

Tip: small cherry tomatoes added to hot peppers will make the marinade more fragrant and rich, while they themselves will acquire a delicious spicy taste.

Hot peppers in fragrant marinade with honey and cinnamon

A recipe for sophisticated connoisseurs: a mixture of flavors and spices make pickled peppers truly gourmet. To prepare pickled hot peppers, you will need the following products:

• 5 kg of hot peppers, peeled from seeds;
• 1 liter of 6% vinegar (or 350 ml of water mixed with 9%);
• 250 g of natural (linden or flower) honey;
• 350 ml of vegetable oil (refined sunflower oil is best);
• 2 heads of garlic, peeled and divided into cloves;
• 20 g of table salt;
• ground cinnamon;
• clove seeds;
• Bay leaf;
• allspice.

Peppers are cleaned of seeds, cut into 3-4 parts. From the rest of the ingredients, you need to cook the marinade by mixing them and bringing to a boil. Peppers are blanched for 5 minutes in the marinade, then laid out in jars and poured with boiling brine.